| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| 6 | lb | Beef brisket |
| 1/2 | c | Salt |
| 1 | ts | Saltpeter |
| 4 | tb | Black pepper; freshly ground |
| 2 | tb | Brown sugar; firmly packed |
| 3 | tb | Mixed whole pickling spice |
| 3 | ts | Ginger; ground |
INSTRUCTIONS
Mix the Salt, Saltpeter, spices and Sugar together and then rub into the Beef forcing it into the meat. Set into a pan, cover closely, and put into the refrigerator or a very cool place. Turn every few days for 3 weeks, then smoke over a barbecue pit or in a smokehouse -- over very low heat for 4 hours. It will keep well for some time in a cool place. To prepare, cover with cold Water and cook until tender. The length of cooking time depends on how long it was smoked. Barb Day From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”